An amazingly easy and relatively quick (most of the time is for roasting the potato)recipe for delicious little raviolis.
great with a tomato-y buttery sage kind of sauce. By way of the Chicago Tribune.
06Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water.
07Top with remaining 16 skins; push out any air pockets. Press to seal.
08Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes.
09Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes.
10Drain; divide among four plates. Drizzle with sauce or sage butter.